Thursday, December 16, 2010
1 block unsweetened chocolate
1 cup butter
3 cups sugar
1 tbs vanilla essence
1.5 cups flour
1 tsp salt
1. Melt butter and chocolate till combined on double boiler.
2. In a mixer, beat eggs, sugar and vanilla until well combined.
3. Pour in chocolate mixture.
4. Fold in flour and salt.
5. Bake for 30 mins at 200 degrees.
2 cups butter
2 tsp baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal
24 oz chocolate chips
1 tsp salt
18 oz Cadbury bar
2 tsp baking powder
2 tsp vanilla essence
1. Cream butter with the sugar
2. Add eggs and vanilla essence
3. Fold in oatmeal, flour, and grated cadbury bar, baking soda and baking powder and salt
4. Add chocolate chips
5. Bake in oven in the middle shelf at 200 degrees for 20 mins.
(Note that this makes 122 cookies, so you may want to halve this recipe. I freeze most of the dough and use when needed).
Batter for pork:
200 g pork cubed
1 egg white
1 teaspoon shao xing wine
1 teaspoon soya sauce
salt and pepper
1 tbs cornflour
1. Season pork cubes with shaoxing wine, soya sauce, salt and pepper for 30 mins.
2. Add egg white and stir.
3. Take each cube with a chopstick, stir in cornflour to coat before frying. Set aside the pork fritters to drain on kitchen paper.
1 red onion sliced
1/2 clove garlic minced
3 tbs tomato sauce
1 tbs vinegar
1 tbs sugar
1 teaspoon chilli sauce
1 teaspoon soya sauce
salt and pepper for seasoning.
(you can add pineapple but I find that too sweet and substituted with green snap peas)
1 tomato wedged
1. Heat oil in pot and fry onion and garlic. Add 1/2 cup water.
2. Add all the seasonings and simmer until thickened. (20 mins)
3. Add vegetables and cook for a further 5 minutes.
3. Add pork cubes to sauce and serve with white rice.
Sunday, August 01, 2010
3 egg yolks
250 ml cream
250 ml milk
150 g sugar
1 vanilla pod
1. Heat milk and cream with the vanilla pod. Bring it to boiling point and then let the pod infuse for ten mins.
2. Beat eggs and sugar until pale and creamy.
3. Bring the cream and milk to boiling point again. Remove from heat and pour in the egg mixture, mixing as you do so. You now have a custard.
4. Sieve the custard into ramekins that are submerged in water (up to halfway) in a baking tin.
5. Bake for forty mins at middle shelf.
6. When done (wobbly in the middle), add sugar on top and grill for 5 mins.
7. Cool and serve.
2 tbs yellow curry paste (see recipe in 2009 archive)
2 potatoes quartered
200 g chicken cubed
2 fresh red chillies
2 sprigs coriander chopped
50 g spinach chopped
1 tbs fish sauce
2 tbs palm sugar
pinch of salt
1 packet coconut milk
100 g coconut cream
1. Heat oil and fry curry paste until fragrant.
2. Add 2 cups water and cook potatoes for 10 mins.
3. Add chicken and cook until potatoes are tender and chicken is cooked.
4. Wait until water nearly evaporates before adding the rest of the vegetables.
5. Add coconut milk, cream, fish sauce and sugar. Stir well.
6. Simmer for five mins before removing from heat.
7. Serve with rice.
Friday, July 30, 2010
This souffle is very palate cleansing and perfect as a dessert after a two course meal.
1 tbs powdered gelatin
1/4 cup cold water
3 eggs seperated
2 lemons- grated rinds and juice
1 cup of cream beaten until stiff
1. Pour gelatin into water
2. Beat egg yolks together. Pour in lemon juice and rind
3. Beat egg whites until stiff
4. Heat the gelatin and water gently until gelatin dissolves. Fold into the lemon mixture.
5. Fold in egg whites and whipped cream
6. Pour into souffle dishes and refrigerate for at least two hours.
Thursday, July 29, 2010
What I do once in a while, is make Thai curry pastes which I store in my freezer. The ingredients for the pastes can only be purchased at the Asian shop, which is over an hour by train from my home. Here I have a yellow curry paste and red curry paste, all ready to be kept away until the mood for Thai food strikes me. I have posted the recipes for both in my 2009 folder.
Monday, July 26, 2010
Skyr is an Icelandic dish- this one Im showcasing is a dessert. Its basically a thick yogurt which you can sweeten with sugar and some wonderful summer berries.
Skyr (can be found in Brugsen, Irma and Kvickly)
2 tbs sugar
strawberries and blueberries
1/2 cup cream
1. Mix the skyr with sugar and cream until well combined.
2. Serve with berries.
Saturday, July 24, 2010
1/2 butternut squash chopped in quarters
1/2 red onion
1/2 red chilli
2 sprigs coriander
1 thumbsized piece of ginger
1/2 chicken stock cube, salt, pepper, nutmeg
1. Heat a tbs of oil in the pan and cook onions until softened. Then add water to simmer other vegetables.
2. When vegetables are cooked (about half hour), mash with big fork in the pot, add seasonings. Add coriander for garnishing.
3. Finish off with a dollop of sour cream on the top.